Spanish Tortilla

• 4 medium potatoes, sliced
• 1 Spanish onion
• 6 eggs, beaten
• 2 cloves garlic
• 1/2 c. virgin olive oil

1. Pour 1/4 cup of olive oil and garlic cloves, minced, into frypan.
2. Cook over medium heat for about a minute.
3. Place thinly sliced potatoes and chopped onions in frypan and cook for 4 to 5m minutes until soft.
4. Beat 6 eggs in separate bowl; pour cooked potatoes and onions into eggs.
5. Let mixture sit for 20 minutes to cool.
6. Put remaining 1/4 cup of olive oil in cool pan at medium heat for about a minute.
7. Pour in mixture and cook until edges are cooked.
8. When you are able to lift the edge of the tortilla, it is time to flip the mixture onto the other side.
9. Cook for another 2 to 3 minutes.
10. Remove to a serving dish and keep warm.
11. Tortilla can be eaten hot, warm or cold.
12. Serves 4.

potatoes, onion, eggs, garlic, virgin olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797532 (may not work)